● MIX 1 cup peanut butter
● 4 cups yellow cornmeal
● 1 cup unbleached or whole-wheat flour
● ADD 1 cup fine sunflower seed chips
● 1 cup peanut hearts (or finely ground nuts)
● 1/2-1 cup Zante currants (or raisins cut in halves, or chopped dried cherries)
● Add 1 cup dried mealworms.
● DRIZZLE and STIR IN 1 cup rendered, melted suet
Resulting mix will be crumbly and should have bean/pea sized lumps from the drizzling of the melted suet. If too sticky after cooling, mix in a bit more flour. If too dry, drizzle in more melted suet. Refrigerate any mix you are not using to prevent suet from turning rancid.
You can use a commercial pure bird suet cake, or render your own suet. Grind or cube butcher store suet. Melt over low heat. Watch carefully as suet is a fat and can start on fire with too high heat. A microwave can be used. Strain out the stringy bits (cracklings). Cool.
NOTE: This mixture is very popular with bluebirders. Some say you can use solid shortening in place of the suet and it works fine. You may want to double up on the amount of suet if the recipe is too crumbly.